Preheat the oven to 190c or fan 170c and grease your baking tin.

Using a food processor quickly pulse the Pure Dairy Free sunflower spread into the spelt flour and salt until it resembles bread crumbs.

Tip the crumb mixture into a small bowl and add one tablespoon of water. Use a metal knife to draw the dough into a ball. Set aside.

Also using the food processor, make the crumble topping by quickly pulsing the Pure Dairy Free, spelt flour and caster sugar.

Using a little spelt flour to dust your work surface, roll the pastry dough out to 7mm thickness. Using a circle cutter stamp out pastry circles and gently press these into the baking tin. Prick the surfaces with a fork.

Spoon a heaped teaspoon of jam into each pastry case.

Bake the tarts in the middle of the oven for around 8 minutes. After this time, take them out and scatter over the crumble and a sprinkling of demerara sugar. Bake for a further 12 minutes.

When baked the tarts should be lightly golden. Allow the tarts to cool slightly in the tin before using a flat knife to gently prise them from the baking tin. Remove the tarts before they cool otherwise any overflowed jam is likely to weld them to the tin!

Serve warm or cold. These dairy free jam tarts will keep in an airtight container for several days although I warn you I managed to eat three as soon as I'd photographed them so them lasting that long is not likely.